Fuss-free cheesecake is only a few simple steps away with this recipe for Easy Lemon Cheesecake Bars!
Cookie bars. Granola bars. S’mores bars. Pecan pie bars. You name the dessert and I have sliced and diced it into every bar shape possible. But cheesecake bars? This is a new one around here.
Don’t get me wrong. I’ve indulged in the bar form of everyone’s favorite sweet and tangy cheese-turned-cake creation. But this recipe takes “easy” to a whole new level when it comes to whipping up these bad boys from scratch.
It’s exactly everything you want of the classic dessert, sans the stress of a water bath, the potential of a cracked top, and fussing and fretting over texture that commonly accompanies making a stellar cheesecake.
We’re talking a 2-ingredient graham cracker crust that bakes up moist yet with just enough crunch. And on top? Allow this next photo to do all of the talking…
Creamy, creamy, creamy cheesecake filling! Six simple ingredients blended together into a slightly lemony yet definitely vanilla-y mixture that’s baked and then chilled to cheesecake perfection.
Best of all? These bars can be made a day in advance, stored in the fridge, and then sliced and topped when you’re ready to serve them. Opt for a dollop of whipped cream, a spoonful of fresh fruit, or a drizzle of caramel or chocolate. Sweet success indeed!
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Ingredients
- Cooking spray
- 1 1/2 cups finely crushed graham crackers
- 3 Tablespoons unsalted butter, melted
- 2 (8-oz.) packages cream cheese, at room temp
- 1/2 cup sugar
- 1 teaspoon fresh lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil then grease it with cooking spray.
- In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, lemon zest, lemon juice and vanilla extract until well combined. Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer.
- Bake the cheesecake for 20 to 25 minutes until the center is almost set.
- Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.
- Remove the cheesecake from the fridge, slice it into bars and serve.
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Recipe adapted from Philadelphia Cream Cheese.
These lemon cheesecake bars are amazing. I do a different graham cracker crust. I find it prevent crumbling and its tastier. The only different it more butter so it sticks together more and some sugar.
I’m so glad you enjoyed the recipe, Kimberly!
easy to make, everyone loves them, even me and I don’t like lemon that much!
Woohoo! I’m so thrilled you enjoyed the recipe, Amber!
Can I use a 9 x 13 inch pan and is the temperature and cooking time the same?
Hi Maritsa – Are you doubling the recipe?
Easy to make and tasty.
I’m thrilled you enjoyed the recipe, Sonnie!
These are so easy and so delicious! I added and beat in half a cup of fresh raspberries and about an ounce and a half of raspberry jam and it worked out so well. This recipe is one of the best things I’ve ever made.
Love your addition of raspberries, Katie! I’m so thrilled you enjoyed the recipe!
I am in love! Maybe I did something wrong, but the crust doesn’t stick together–it just fell apart when I lifted the bars out.
But seriously. This is amazing. Thank you so much!
I’m so thrilled you enjoyed the recipe, Jessica! Did you press the crust firmly into the pan?
I checked out a number of recipes for lemon cheese bars, and choose this one for its ease. I used a combo of cream cheese and cherve. Next time I will add more lemon and zest . Thanks for a great day recipe.
I’m so glad you enjoyed the recipe, Larissa!
I made this recipe for the 4th of July! So easy and delicious! Definitely will be making again. I must confess I did add more lemon zest and fresh squeezed lemon juice. Appreciate a delicious easy recipe. Next time I’ll have to double it!!
I’m so thrilled you enjoyed the recipe, Joan!